Seduced By Greek Yogurt, Fresh Fig, and Black Currant Parfaits

Oscar Wilde said, "I can resist everything but temptation." I think he had fresh figs in mind when he said that.

Consider this: Yesterday morning at the Hillcrest farmers' market, I spotted close to a dozen people eating fresh figs as they shopped. That's because everything about fresh figs is irresistible -- their pleasingly plump stature, their velvet skin splitting with ripeness, their ambrosial pink flesh.


Fresh Calmyrna figs grown in San Diego County. 

Despite fresh figs' high price tag, usually $4-6 per pound, San Diego shoppers couldn't get enough of them, including me. I also can't get enough of these simple, no-bake Greek Yogurt, Fresh Fig, and Black Currant Parfaits. This dessert proves that opposites attract -- sweet figs and tart black currants, syrupy honey and spicy cinnamon, and earthy rosemary and tangy lemon zest are enfolded in luscious, creamy Greek yogurt.

I just know Oscar Wilde wouldn't have been able to resist them either.


Black Mission figs grown in LA County.

Greek Yogurt, Fresh Fig, and Black Currant Parfaits
Makes 2 servings
Printable recipe.

2 tablespoons honey
A couple of pinches of cinnamon

A couple of pinches of salt

A couple of pinches of lemon zest

1/2 teaspoon chopped fresh rosemary

2 cups non-fat Greek yogurt
6 fresh figs, quartered
1/2 cup fresh black currants*
1 tablespoon pistachios

1. Heat honey, cinnamon, salt, lemon zest, and rosemary either in the microwave or on the stovetop until warm and smooth. Remove from heat.

2. Use two cocktail or other pretty glasses to assemble parfaits. Start with yogurt at the base. Then top with fig pieces, currants, pistachios, and honey sauce. Repeat. Eat. Make again tomorrow.

*Note: Black currants are small, round berries with a glossy black skin and tart flesh. They're available at farmers' markets and organic markets. If you can't find them, blackberries make a good substitute. Dried black currants are more widely available, but their flavor and texture is sweeter like a raisin.


Fresh black currants grown in LA County.

Here are more fresh fig recipes you might enjoy:
Vanilla Bean Fig Cupcakes recipe from Dessert First 

Fresh Fig Bread Pudding recipe from Circle B Kitchen
Fresh Fig and Banana Milkshake recipe from Pinch My Salt

Dorie Greenspan's Fig Cake for Fall recipe from Food Blogga
Dessert Risotto with Wine-Poached Figs recipe from Food Blogga
Fresh Fig, Ricotta, and Honey Breakfast Crostini recipe from Food Blogga

Fresh Fig, Walnut, and Rosemary Upside-Down Cake recipe from Food Blogga
Figs Poached in Port and Thyme over Creamy Yogurt Cheese recipe from Christine Cooks

Dessert Risotto with Wine Poached Figs

One night last week Jeff came home from work and handed me a bag from his clinic. I thought, "Yes! More free anti-wrinkle cream!" (Having a dermatologist as a husband does have its advantages). When I peeked inside the bag, however, I discovered something even better than antioxidant cream: a dozen plump, brilliant green figs that were beginning to split from ripeness. "Wow! Where did you get the fresh figs?" I asked. "Adel gave them to me from the tree in her yard," he said.

Adel, who works with Jeff, told him, "Last year my tree produced three figs. One for me, one for my husband, and one for the birds." Fortunately she's having a bumper crop this season, and we're two of the lucky beneficiaries.



To celebrate fall's arrival, I'm sharing a recipe for Dessert Risotto with Wine Poached Figs. Arborio rice, which is used to make risotto, makes the most luxurious rice pudding imaginable: it's plump, tender, and creamy. Topping it with perfumed, wine-poached figs adds elegance and sweetness, resulting in a remarkably velvety, rich pudding.

Just don't wait too long to try this recipe because, sadly, fresh fig season will be over soon. Though my inclination is to lament their passing, I've decided to be more practical this year. I've turned my attention to fall's upcoming stars: persimmons and Medjool dates. I already feel better.

Dessert Risotto with Wine Poached Figs
Makes 4 servings
Print recipe only here.

Poached Figs:
2 cups Muscata wine (or other sweet dessert wine of your choice)
¾ cup granulated sugar
1 vanilla bean split down the middle
1 cinnamon stick
4 whole cloves
1 whole orange peel from a fresh orange
8 fresh Brown Turkish Turkey or Black Mission figs, quartered

Risotto:
1/2 cup Arborio rice
2 cups water
2 cups whole milk
1/3 cup granulated sugar

2 tablespoons chopped toasted pistachios, for garnish
Orange zest curls, for garnish

In a medium sauce pan, add wine, sugar, vanilla bean, cinnamon stick, cloves, and orange peel, and bring to a boil. Reduce and simmer for 20 minutes, or until the sauce becomes slightly syrupy.

Removes the stems from the figs and cut into quarters. Add to the wine and simmer for 10 minutes, or until tender, but not mushy. Remove from heat and set aside.

Add rice, water, milk, and sugar to a medium, shallow, heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump, and the pudding will be thick and creamy. Give it a taste--the rice should be fully cooked yet maintain a slight firmness.

Allow to cool slightly before placing in individual serving dishes. Top with a spoonful of poached figs and drizzle the sauce over the pudding. Garnish with chopped pistachios and orange zest curls. Pudding can be served warm or at room temperature.

You might also like:

• "Taking The Risk Out Of Risotto " which is my latest piece for NPR's Kitchen Window. It includes recipes for: Autumn Risotto with Apples, Pancetta and Sage, Risotto with Broccoli Rabe and Sun-Dried Tomatoes, and Pumpkin Pie Risotto with Candied Pecans and Fresh Whipped Cream (pictured above).
• "Fresh Figs, A Taste of the Divine," an article I wrote for Foodie View, which includes over a dozen amazing sweet and savory fresh fig recipes.
• Fig and Coconut Tart from Dhanggit's Kitchen
• Port and Lemon Tapioca with Poached Figs from Mike's Table
• Fig and Greek Yogurt Parfaits from Peter of Kalofagas
  

O Foods for Ovarian Cancer Awareness Month Contest

I was saddened to learn that Gina De Palma, author of the splendid cookbook, Dolce Italiano: Desserts from the Babbo Kitchen and executive pastry chef of Babbo Ristorante in NYC,has been diagnosed with ovarian cancer. September is Ovarian Cancer Awareness Month, and in honor of Gina, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso are asking you to donate to the Ovarian Cancer Research Fund (via FirstGiving.org and to partake in their O Foods for Ovarian Cancer Awareness Month Contest. Interested? Here's what you need to do (this is from Sara's blog):

1. Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato) and include this entire text box in the post;

OR

2. If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word about the event and Ovarian Cancer Awareness Month.

AND

3. Then send your post url [along with a photo (100 x 100) if you've made a recipe] to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on September 30, 2008.

We will post a roundup and announce prize winners on October 3.

• 1 Recipe Prize for best “O food” concoction: $50 gift certificate to Amazon;

• 1 Awareness Prize for only publicizing event: Copy of Dolce Italiano cookbook.

———

From the Ovarian Cancer Research Fund:

• Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
• The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.
• The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
• In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
• When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

Please donate to the Ovarian Cancer Research Fund
and help spread the word!

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Fresh Fig, Arugula, and Mascarpone Bruschetta

Figs are food for the gods.

Fresh figs have a preciously short season (typically from August-October), so now is the time to indulge. Though the vast majority of figs are produced here in California because of its Mediterranean climate, they can be found in most supermarkets across the country. This is a good thing since fresh figs are di rigeur, appearing in everything from sweet jams and tarts to savory salads and chutneys. And let's not forget the touch of grace they add to crostini, pasta and pizza.

These captivating tear-drop shaped fruit are singular in appearance, flavor, and texture. First they lure you in with their sweet perfume. Then they tempt you with delicate skin that is lush with ripeness, revealing droplets of golden honeyed nectar. One bite reveals an irresistibly attractive pink flesh that is second only to its swoon-worthy soft, cool, creamy flesh.

Fresh figs are not at all like dried figs (which I also love), so there are few things to know about them.



Here's how to select fresh figs:

1. Look for richly colored, plump, unblemished fruits with the stems intact. The skins of figs often have a powdery finish, which is normal. They should be tender to the touch, but not squishy. Fully ripe figs often ooze a clear, syrupy substance clear which is a good indicator of its sweetness.
2. If you're not too embarrassed, then take a good whiff. Ripe fresh figs usually emit a delicately sweet fragrance.
3. Since figs do not ripen once they're picked, it’s best to eat them as soon as possible. Otherwise, place unwashed figs in an air-tight container and cover with a piece of paper towel; they should last 1-2 days.
   
4. Bring figs to room temperature prior to eating, which will enhance their flavor. Wash them gently, remove the stem, and enjoy.
   

Some fig purists wouldn't dream of adulterating fresh figs with any condiments and will only eat them out of hand. However, like vine-ripened, succulent strawberries, their sweetness is magnified when balanced by salty, bitter, or sour flavors. That's why figs get along so beautifully with salty cured meats like prosciutto, bitter greens like arugula, and sour flavors like vinegar. I needn't tell you that they are divine in desserts ranging from delicate pastries to homey crisps.

This Fig and Mascarpone Bruschetta is a simple yet stylish appetizer. You really don't need a recipe for it. Just follow my basic outline, and feel free to improv. Don't skip the lemon though; it has an amazing ability to counterbalance the fig's sweetness. For a variation, try fresh ricotta cheese instead of mascarpone or add some prosciutto slices.

So, tell me, how do you like to eat fresh figs?

Fresh Fig, Arugula, and Mascarpone Bruschetta
Print recipe only here.

Select a hard, crusty bread of your choice, such as ciabatta. Make thick slices, and brush with extra virgin olive oil. Broil or toast until golden and crisp.

Quarter the fresh figs. In a medium skillet over medium heat, warm 1 teaspoon of olive oil per 1 quartered fig. Saute for 2 minutes, or until lightly browned and caramelized.

Spread about 2 teaspoonfuls of mascarpone cheese on each toasted bread slice. Top each slice with some fresh arugula, 2 fig quarters, a splash of aged balsamic vinegar, a splash of lemon juice, some kosher salt crystals and freshly ground black pepper, and several thin slices of fresh basil. Garnish with lemon zest curls if desired, and serve immediately.

You might also like:

Fresh Fig and Fennel Pizza





Goat Cheese and Poblano Quesadillas with Pineapple-Mango Habanero Salsa




Roasted Pepper, Olive, and Brie Bruschetta





Spinach, Nutmeg, and Ricotta Pie




My friend Chris over at Melecotte has been basking in figgy goodness lately. Be sure to check out her Upside Down Fresh Fig Cake, Figgy Fig Chicken Pockets and more fig recipes.


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